Category Latest recipes

Trout crudoSimple but impressiveSimple but impressiveServes 4Cooks In15 minutesDifficultySuper easyNutrition per servingCalories 90 5 Fat 4.1g 6 Saturates 0.2g 1 Sugars 0.3g 0 Salt 0.2g 3 Protein 12.9g 26 Carbs 0.3g 0 Fibre 0.2g -Of an adult& 39;s reference intakeIngredients2 x 130 g super-fresh trout fillets1 fresh red chilli1 heaped teaspoon baby capers1 lemonextra virgin olive oil3 sprigs of dill (15g)MethodPlace the trout fillets on a board, skin-side up.

Jimmy& 39;s ultimate roast beef sandwichFried onions, melted cheese & root veg chipsFried onions, melted cheese & root veg chipsServes 6Cooks In35 minutesDifficultyNot too trickyNutrition per servingCalories 681 34 Fat 35.5g 51 Saturates 15.5g 78 Sugars 13.1g 15 Salt 2.1g 35 Protein 34.7g 69 Carbs 56.

GET AHEAD1. Check the main turkey cavity for the bag of giblets; if they’re in there, remove and tip them into your roasting tray, discarding the bag. The added flavour they’ll give your gravy will be incredible – trust me.2. Peel the onions, wash the carrots and roughly chop with the celery or the leek tops, then add to the tray with the unpeeled garlic cloves.

Roasted black bean burgersZingy salsa, yoghurt, sliced mango & avocadoZingy salsa, yoghurt, sliced mango & avocadoServes 4Cooks In40 minutesDifficultyNot too trickyNutrition per servingCalories 499 25 Fat 18.7g 27 Saturates 5.3g 27 Sugars 14.1g 16 Salt 1.6g 27 Protein 19g 38 Carbs 64g 25 Fibre 12.

Ant & Dec& 39;s blackened codwith a radish, chilli & ginger picklewith a radish, chilli & ginger pickleServes 4Cooks In20 minutes plus marinatingDifficultyNot too trickyNutrition per servingCalories 231 12 Fat 4.1g 6 Saturates 0.7g 4 Sugars 19g 21 Salt 2.9g 48 Protein 29g 58 Carbs 20.4g 8 Fibre 0.

Buddy’s crispy-skinned fishA foolproof methodA foolproof methodServes 4Cooks In10 minutesDifficultySuper easyNutrition per servingCalories 334 17 Fat 16.6g 24 Saturates 5.6g 28 Sugars 1.3g 1 Salt 0.7g 12 Protein 28.6g 57 Carbs 17.1g 7 Fibre 1g -Of an adult& 39;s reference intakeIngredients4 x 120 g mackerel fillets , skin on, scaled, pin boned1 lemonRecipe FromFoodtubeBy Jamie OliverMethodPut your fish fillets skin side down in a cold non-stick frying pan.

Pea pestoPeas, pine nuts, Parmesan & basilPeas, pine nuts, Parmesan & basilServes 2Cooks In10 minutesDifficultySuper easyNutrition per servingCalories 574 29 Fat 29.4g 42 Saturates 5.6g 28 Sugars 6.1g 7 Salt 0.8g 13 Protein 19.3g 39 Carbs 61.9g 24 Fibre 5.1g -Of an adult& 39;s reference intakeIngredients100 g frozen peas¼ of a clove of garlic2 sprigs of fresh basil or mint30 g pine nuts30 g Parmesan cheese , plus extra for gratingextra virgin olive oilRecipe FromJamie: Keep Cooking and Carry OnBy Jamie OliverMethodSit a sieve in the pan of pasta as it cooks, add the peas and blanch for 2 minutes.

Pan-fried duck breast with creamy white beansThe perfect way to cook a duck breastThe perfect way to cook a duck breastServes 2Cooks In20 minutesDifficultyNot too trickyNutrition per servingCalories 459 23 Fat 15.3g 22 Saturates 4g 20 Sugars 3.4g 4 Salt 1.4g 23 Protein 49g 98 Carbs 32.6g 13 Fibre 9.2g -Of an adult& 39;s reference intakeIngredients1 x 250 g free-range duck breast2 rashers of higher-welfare smoked streaky bacon2 cloves of garlic2 sprigs of fresh rosemaryred wine vinegar1 x 560 g jar of white beans100 g spinachMethodScore the skin of the duck breast at 2cm intervals, then season with sea salt and black pepper.

Brilliant bacon-wrapped jalapeño peppersWith a creamy cheese fillingWith a creamy cheese fillingMakes 24Cooks In50 minutesDifficultyNot too trickyNutrition per servingCalories 32 2 Fat 2.4g 3 Saturates 1.1g 6 Sugars 0.6g 1 Salt 0.2g 3 Protein 2g 4 Carbs 0.6g 0 Fibre 0g -Of an adult& 39;s reference intakeIngredients1 bunch of spring onions1 clove of garlicolive oil12 jalapeño or padron peppers25 g Parmesan cheese180 g light cream cheese12 rashers higher-welfare smoked streaky baconRecipe FromJamie and Jimmy& 39;s Friday Night FeastBy Jamie OliverMethodPreheat the oven to 200°C/400°F/gas 6.

Shakshuka, my styleChipped potatoes & squash, peppers & fiery rose harissaChipped potatoes & squash, peppers & fiery rose harissaServes 4Cooks In30 minutesDifficultyNot too trickyNutrition per servingCalories 219 11 Fat 10.5g 15 Saturates 2.2g 11 Sugars 11.6g 13 Salt 0.8g 13 Protein 11.

Hot cross bun twister breadWith dried fruit, mixed spice & orange zestWith dried fruit, mixed spice & orange zestServes 8Cooks In1 hour 10 minutesDifficultyNot too trickyNutrition per servingCalories 291 15 Fat 3.1g 4 Saturates 1.4g 7 Sugars 16.1g 18 Salt 0.3g 5 Protein 7.7g 15 Carbs 62.3g 24 Fibre 2g -Of an adult& 39;s reference intakeIngredients½ a batch of Easy homemade bread doughplain flour , for dusting20 g unsalted butter50 g golden caster sugar2 teaspoons mixed spice100 g dried fruit1 orange , optionalMethodUse a rolling pin to roll out the dough to the size of a small tea towel on a flour-dusted surface.

GET AHEAD1. To make the sauce, peel and finely slice the garlic and put it into a pan on a medium heat with the butter.2. When the butter has melted, stir in the flour for 1 minute to make a paste, then gradually add the milk, whisking as you go, until smooth and starting to thicken.3. Roughly chop and add the broccoli to the pan and simmer for around 20 minutes, then mash or blitz with a stick blender until fairly smooth.

My ratatouille puff pizzaLoads of veg & oozy melted cheeseLoads of veg & oozy melted cheeseServes 4 with leftoversCooks In1 hourDifficultyNot too trickyNutrition per servingCalories 592 30 Fat 37.6g 54 Saturates 18.6g 93 Sugars 17.4g 19 Salt 0.7g 12 Protein 14.8g 30 Carbs 49.4g 19 Fibre 5.8g -Of an adult& 39;s reference intakeIngredients1 x 350 g sheet of all-butter puff pastry1 courgette1 small leek1 pepper½ a bunch of asparagus (175g)¼ of a small cauliflower¼ of a small butternut squash30 g Cheddar cheese30 g Red Leicester cheeseBase tomato sauce6 cloves of garlicolive oil½ a bunch of fresh basil (15g)2 x 400 g tins of quality plum tomatoes1 tablespoon red wine vinegarextra virgin olive oilRecipe FromJamie: Keep Cooking and Carry OnBy Jamie OliverMethodPreheat the oven to 200ºC/400ºF/gas 6.

Corner-shop curry sauceUse it your wayUse it your wayServes 4Cooks In20 minutesDifficultySuper easyNutrition per servingCalories 653 33 Fat 15.9g 23 Saturates 6.7g 34 Sugars 19g 21 Salt 1.5g 25 Protein 38.4g 77 Carbs 94g 36 Fibre 8.8g -Of an adult& 39;s reference intakeIngredients1 mug of basmati rice , (300g)2 x 200 g skinless chicken breasts1 teaspoon jalfrezi curry paste2 little gem lettuces1 lemonCURRY SAUCE2 onions2 cloves of garlic4 cm piece of gingerolive oil2 fresh red chillies , optional1 heaped tablespoon jalfrezi curry paste1 heaped tablespoon mango chutney1 x 400 g tin of quality plum tomatoes1 x 400 g tin of light coconut milk1 x 400 g tin of chickpeasRecipe FromJamie: Keep Cooking and Carry OnBy Jamie OliverMethodFor the sauce, peel and coarsely grate the onions, then peel and finely grate the garlic and ginger.

Cheat’s deep-pan pizzaSausage, sweet onions & cheeseSausage, sweet onions & cheeseServes 4Cooks In40 minutesDifficultyNot too trickyNutrition per servingCalories 605 30 Fat 15.3g 22 Saturates 5.5g 28 Sugars 6.4g 7 Salt 2.2g 37 Protein 20.4g 41 Carbs 102.9g 40 Fibre 5.3g -Of an adult& 39;s reference intakeIngredients2 Cumberland sausagesolive oil1 pinch of dried oregano½ teaspoon fennel seeds2 red onions8 sliced jalapeños in brine500 g self-raising flour , plus extra for dusting50 g Cheddar cheeseRecipe FromJamie: Keep Cooking and Carry OnBy Jamie OliverMethodPreheat the oven to 240°C/475°F/gas 9 (full whack).

Saoirse Ronan’s General Tso’s chickenStir-fried cabbage & steamed riceStir-fried cabbage & steamed riceServes 4Cooks In45 minutesDifficultyNot too trickyNutrition per servingCalories 532 27 Fat 12.7g 18 Saturates 2.9g 15 Sugars 11.8g 13 Salt 2g 33 Protein 32.1g 64 Carbs 77.7g 30 Fibre 6.6g -Of an adult& 39;s reference intakeIngredients300 g Chishang or jasmine rice4 boneless free-range chicken thighs , skin onvegetable oil2 cloves of garlic5 cm piece of ginger3 spring onions1 handful of dried red chilliessesame oilchilli oil , (optional)Marinade2 tablespoons low-salt dark soy sauce2 tablespoons rice wine vinegar4 tablespoons organic chicken stock1 tablespoon golden caster sugar1 teaspoon potato starchCabbage3 cloves of garlic1 white cabbage50 g smoked higher-welfare bacon2 dried red chillies1 teaspoon golden caster sugarRecipe FromJamie and Jimmy& 39;s Friday Night FeastBy Jamie OliverMethodCook the rice by putting 1 mug of rice in a small saucepan with 440ml of water and a good pinch of sea salt.

My Botham burgersWith tangy corn & pineapple salsaWith tangy corn & pineapple salsaServes 10Cooks In1 hour 10 minutes plus coolingDifficultyNot too trickyNutrition per servingCalories 338 17 Fat 16.8g 24 Saturates 5.7g 29 Sugars 5.6g 6 Salt 1.1g 18 Protein 28.6g 57 Carbs 18.4g 7 Fibre 2.5g -Of an adult& 39;s reference intakeIngredients2 leeksolive oil1 carrot1 kg minced beef100 g fresh or stale breadcrumbs1 x 250 g packet of cooked lentils2 teaspoons Dijon or wholegrain mustard1 tablespoon baby gerkings½ a bunch of fresh herbs (15g) , such as parsley, mint100 g Cheddar cheeseSalsa2 corn on the cobs3 tablespoons extra virgin olive oil1 tablespoon white wine vinegar1 lime½ a bunch of fresh soft herbs (15g) , such as parsley, mint, chives, basil1 fresh chilli1-2 mixed-colour peppers¼ of a ripe pineapple200 g rice tomatoes, on the vine30 g feta cheeseRecipe FromJamie: Keep Cooking and Carry OnBy Jamie OliverMethodPut a non-stick frying pan on a medium heat.

Sourdough pancakesUsing leftover starterUsing leftover starterServes 4Cooks In15 minutesDifficultySuper easyNutrition per servingCalories 280 14 Fat 11.3g 16 Saturates 2.4g 12 Sugars 1.9g 2 Salt 0.9g 15 Protein 9.6g 19 Carbs 37.4g 14 Fibre 2.3g -Of an adult& 39;s reference intakeIngredients200 g mature sourdough starter2 large free-range eggs100 ml whole milk100 g self-raising flourolive oilMethodPlace your sourdough starter in a bowl.

Mel B’s Caribbean chicken curryRice & peas, fried plantain & slawRice & peas, fried plantain & slawServes 6Cooks In1 hour 45 minutesDifficultyNot too trickyNutrition per servingCalories 814 41 Fat 32.3g 46 Saturates 13.8g 69 Sugars 34.7g 39 Salt 1.5g 25 Protein 32.3g 65 Carbs 106.9g 41 Fibre 7.

Preheat the grill to high. Tip the rice into a 25cm x 35cm roasting tray (or use a large round shallow ovenproof pan or tray, like I’ve done here, if you have one), pour over 650ml of boiling salted water and cook over a medium heat for 12 minutes, stirring occasionally, then turn off the heat. Meanwhile, peel the red onion, then very finely slice with the courgette, or use a mandolin (use the guard!